About a month ago I was using Chinese fermented beancurd and I wondered why no one used such a wonderful umami ingredient.

And then I tasted this. While it wasn't the fermented beancurd, this miso tastedly really similar to that(it took me a while to realise) which speaks to their brilliance. Again, it was distinct but not too strong, and it balances well with the caramel popcorn.

Unfortunately most of the popcorn weren't crispy. Taste profile-wise still a very strong dessert